Ingredients
Scale
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- Zest of 1 orange
- Zest of 1 lemon
- Zest of 1 lime
- For the cream filling:
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Juice of 1 orange
- Juice of 1 lemon
- Juice of 1 lime
- For the drip glaze:
- 1 cup powdered sugar
- 2 tablespoons citrus juice (mixed orange, lemon, and lime)
- Food coloring (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and citrus zests; mix until smooth.
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Cool completely.
- For the cream filling: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold in citrus juices.
- Assemble the cake: Layer the cakes with cream filling between each layer.
- For the drip glaze: Mix powdered sugar and citrus juice until smooth. Drizzle over the cooled cake.
- Refrigerate for at least 1 hour before serving.
Notes
Ensure citrus fruits are fresh for best flavor; adjust sweetness to taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 40g
- Fat: 20g
- Carbohydrates: 60g
- Protein: 5g